Cashews continue to amaze us! This week, we’ve whipped up a delicious tasting yogurt that uses cashews and nut milk instead of dairy, which is perfect if you are lactose intolerant or vegan! Cashew yogurt is super filling, full of healthy proteins and fats. It’s a great way to start the day so that you won’t be hungry till lunch!
This recipe does not have the probiotics that yogurt usually has, and instead uses lemon juice to achieve a tang. However you could stir in the contents of 2 of your favourite probiotic capsules to make this recipe gut-healthy, just make sure you don’t store it in a metal bowl or container as this may kill the probiotic bacteria!
Our recipe has the consistency of greek yogurt, so it is very thick and creamy. However, you can thin it to the consistency of normal yogurt by adding extra nut milk or water.
- 1 cup cashews, soaked
- ¾ cup frozen blueberries
- ½ cup nut milk
- 1 tsp vanilla
- 2 tablespoon lemon juice
- Soak cashews for at least 3 hours
- In a blender, combine all ingredients and mix until smooth.
- Add water or more nut milk to thin to desired consistency.
We love topping this yogurt with cacao nibs for an extra crunch and boost of antioxidants, or hemp seeds for extra protein and texture. Let us know your favourite topping in the comments!
Nutrition (for ⅓ of recipe)*: 244 calories, 16.7 g fat (2.7 g saturated, 2.8 g unsaturated, 2.8 g polyunsaturated, 0 trans), 0 mg cholesterol, 60.1 mg sodium, 36.8 mg potassium, 16.2 g carbs, 3.2 g fibre, 5.2 g sugar, 6.7 g protein, 3.8% vitamin A, 16.3% vitamin C, 15% iron.
*calculated using ½ cup of vanilla unsweetened almond milk.